Gluten-Free Spanish Chicken and Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 680 g of chicken thighs. Season the chicken thighs with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of smoked paprika. Sear the chicken thighs for 3-4 minutes per side, until they are nicely browned. Remove the seared chicken thighs from the pot and set them aside on a plate.
2. 2Reduce the heat to medium (148.9°C/150°C). Add the 1 medium onion, diced, and the 1 medium red bell pepper, diced, to the same pot. Cook, stirring occasionally, for about 5 minutes, or until the vegetables have softened.
3. 3Add the 3 cloves of garlic, minced, and the 2 tablespoons of tomato paste to the pot. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Stir in the 1 cup of Arborio rice. Cook for 1 minute, stirring the rice constantly to coat it with the oil and vegetable mixture.
5. 5Pour in the 3 cups of chicken broth and bring the liquid to a boil. Once boiling, return the seared about 680 g of chicken thighs to the pot. Reduce the heat to low (93.33°C/95°C), cover the pot tightly, and let it simmer for 25-30 minutes. The rice should be cooked through and the chicken should be tender. The internal temperature of the chicken should reach 74°C.
6. 6During the last 5 minutes of simmering, stir in the about 113 g of gluten-free chorizo, sliced or crumbled. Continue to simmer, covered, until the chorizo is heated through.
7. 7Remove the pot from the heat. Let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid. Stir in the 2 tablespoons of fresh parsley, chopped. Serve the Gluten-Free Spanish Chicken and Rice immediately.

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